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Whats the difference between a Piccata and a Francese?

c
coffeeluva Mar 24, 2008 03:31 PM

As far as I know both are floured before sauting.... is there any difference or am I mistaken?

  1. chefgus Mar 25, 2008 08:52 AM

    Picatta is italian for veal scallop
    Francaise means in the french style
    These are definitions and not recipies.

    1 Reply
    1. re: chefgus
      b
      boar_d_laze Jan 27, 2010 07:57 AM

      I came across this searching for something else. While it's too late for the OP, I felt compelled to offer a correction in case someone less sophisticated stumbled across this idiocy.

      "Piccatta" is NOT "Italian for veal chop." If "these are definitions," then "mayonnaise," "hollandaise," and "bernaise" are geographical references and "not recipes" either.

      Seriously. WTF?

      BDL

    2. r
      RicRios Mar 25, 2008 08:50 AM

      Chicken Francese: http://foodmaven.com/radiorecipes/chick_fran.html

      Francese of course means "in the French manner," but it refers to a food that is dipped in flour and egg, then fried, then dressed with lemon juice or lemon sauce.

      Chicken Piccata: http://en.wikipedia.org/wiki/Chicken_...

      A chicken breast used to prepare chicken piccata is usually butterflied, or sliced along its width, and then flattened either with a tenderizer or between two pieces of wax paper. It is then seasoned and dredged in flour before being browned on both sides in butter or olive oil. The sauce is made using the pan drippings. White wine is added to the pan and reduced. Shallots or garlic can be added with the capers and slices of lemon. When reduced, butter is stirred in to finish the sauce. It is usually served with a starch, such as pasta, polenta, or rice.

      1. JungMann Mar 25, 2008 07:14 AM

        Chicken francese is served in a light lemon sauce. Chicken piccata is served in a lemon-caper sauce

        1 Reply
        1. re: JungMann
          s
          Sean Mar 25, 2008 07:41 AM

          Yes, francese is dredged in flour then egg wash then shallow fried...

        2. t
          tastelikechicken Mar 24, 2008 04:54 PM

          Fanciase is dipped in flour then egg and then pan fried. Think French Toast but instead of bread, it's chicken

          1. d
            dagwood Mar 24, 2008 04:48 PM

            According to a chef instructor I had at Johnson & Wales, Francese style also has egg wash.

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